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Warm Soup Recipes

Looking for warm recipes for the chilly winter months? Check out the following variety of healthy, delicious, and even some vegan soup recipes.

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Details

Vegan Cauliflower Soup ('how to' video & cooking tips):
Don’t let the word “vegan” in the title make you think that soup is in any way a lesser version of another recipe! Every bowl of this cauliflower-onion soup is rich, hearty, full-flavored, and altogether delicious.

Ingredients

2 tablespoons olive oil

2 sweet white onions, chopped

2 garlic cloves, minced

3 celery stalks, sliced

2 thyme sprigs

1 teaspoon salt

1/4 teaspoon white pepper

1 large head cauliflower, cut into cubes

6 cups vegetable broth

2 tablespoons walnuts, toasted (optional garnish)

2 tablespoons parsley, minced (optional garnish)

Instructions

Pour the olive oil in a large Dutch oven or soup pot and warm over low heat.

Add the onions, garlic, celery, thyme, salt, and white pepper. Heat on medium. Stir and cook until the mixture glistens with oil, then cover the pot and cook lowering the heat, stirring frequently. Cook for about 20 minutes.

Add the cauliflower into the pot and pour in the broth.

Bring to a boil, reduce the heat so that the broth simmers gently and cook, uncovered, for another 20 minutes or until the cauliflower is very soft.

Puree the soup in batches in a blender, or use an immersion blender. This soup is best when it is very smooth.

Add salt and pepper to taste.

Serve garnished with a few toasted walnuts and a pinch of minced parsley.

Note: May be refrigerated after step 6, and reheated and garnished when ready to serve.

Cream of Kale Soup ('how to' video & cooking tips):
There’s no denying it, kale has become a staple in most homes. Loaded with Vitamins A and C, plenty of potassium and a nice dose of fiber, kale has found it’s way to our tables and we think it’s here to stay

Ingredients

2 tablespoons olive oil

2 bunches of lacinato (dinosaur) kale, coarsely chopped

1 large leek, cleaned and sliced

1 cup dry white wine

4 cups vegetable stock

3/4 cup heavy cream

Salt and freshly ground pepper

Parmesan crisps

Instructions

Heat a large, heavy pot over medium heat. When hot, add the oil, then the leeks and season with salt and pepper.

Continue to cook, stirring occasionally, for ten minutes, or until the leeks are soft.

Add the chopped kale and stir.

Cover and cook for 10 minutes.

Remove the cover, stir in the wine and stock and bring back to a simmer.

Lower the heat a bit and keep at a gentle simmer for about 30 additional minutes, stirring occasionally, until the kale is extremely tender.

Remove from the heat and add the cream, stirring to combine.

Working in small batches, puree the soup in a blender or food processor.

Return the soup to a clean pot and simmer over low heat to warm through.

Season to taste with salt and pepper.

Serve in small soup cups with the Parmesan crisps.

Pressure-Cooker/instapot White Bean Chili ('how to' video & cooking tips):
If you’re looking for a quick pressure-cooker meal that’s warm, satisfying, and with just enough kick to wake up your taste buds, this white bean chili might be just the recipe you need.

Pleasing to many palates, it’s ideal for a sit-down dinner on a cold day, to serve at a gathering of family and friends, or to bring to a potluck.